Fire Roasted Tomato Soup (Printable)
Smokey, velvety tomato soup with fire-roasted tomatoes, vegetables, and aromatic herbs for deep, comforting flavor.
# What You'll Need:
→ Vegetables
01 - 2 pounds fire-roasted tomatoes (canned or homemade), drained
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and chopped
05 - 1 celery stalk, chopped
→ Liquids
06 - 3 cups vegetable broth
07 - 1 tablespoon olive oil
→ Seasonings & Add-Ins
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon dried thyme
10 - Salt and black pepper, to taste
11 - 1 teaspoon sugar (optional, to balance acidity)
12 - 1/4 cup heavy cream or coconut cream (optional, for richness)
13 - Fresh basil or parsley, for garnish
# How-to Steps:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 5-6 minutes until softened and fragrant.
02 - Stir in minced garlic, smoked paprika, and thyme. Cook for 1 minute until aromatic.
03 - Add fire-roasted tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
04 - Add sugar if desired to balance acidity.
05 - Use an immersion blender to carefully blend until smooth. Alternatively, transfer in batches to a standard blender.
06 - Stir in heavy cream or coconut cream if using. Season with salt and black pepper to taste. Simmer an additional 2-3 minutes.
07 - Ladle into bowls and garnish with fresh basil or parsley. Serve hot.
# Expert Pointers:
01 -
- The fire-roasted tomatoes give it a depth that regular tomato soup just cannot match
- It comes together in under an hour but tastes like it simmered all day
02 -
- Do not skip the sugar if your tomatoes taste particularly acidic, it makes all the difference in balance
- Hot soup expands violently in a blender, never fill it more than half full and remove the center cap to let steam escape
03 -
- Char your own tomatoes over a gas flame for even more intense smoky flavor
- A pinch of red pepper flakes adds subtle warmth that lingers pleasantly